Jeni’s Black Coffee Ice Cream ☕🍨 (Bold & Creamy Scoop)

A Scoop of Pure Boldness ☕🍨

Coffee lovers, this one’s for you! Jeni’s Black Coffee Ice Cream is the ultimate treat if you crave that deep roasted flavor but want it wrapped in a luxuriously creamy scoop. Using Jeni Britton Bauer’s famous eggless ice cream base, this recipe balances the smooth texture of cream cheese and cornstarch with the bold kick of freshly brewed coffee.

Why You’ll Love This Coffee Ice Cream 💛

Unlike traditional custard-based ice creams, this recipe skips the eggs and instead uses a cornstarch slurry and cream cheese to create a silky, scoopable texture. The result? A dessert that’s intensely bold yet balanced with creaminess. Perfect for serving after dinner, or even as a mid-afternoon pick-me-up.

✨ Bonus: You can layer in chocolate shavings for a mocha-inspired twist or top it with a drizzle of caramel for an indulgent sundae.

Key Ingredients 🛒

• Strong brewed coffee or espresso – the heart of this ice cream.
• Cream cheese & cornstarch – Jeni’s signature method for egg-free richness.
• Heavy cream & whole milk – creates a luscious, creamy base.
• Granulated sugar & corn syrup – keeps the scoop smooth and sweet without being icy.

Step-by-Step: From Brew to Scoop 🍨

1. Make the Base – Cook milk, cream, sugar, corn syrup, and coffee until bubbling, then thicken with a cornstarch slurry.
2. Blend with Cream Cheese – Whisk in the hot base for that signature silky texture.
3. Chill & Churn – Cool the base, churn until creamy, then freeze.
4. Scoop & Enjoy – Best served after at least 4 hours of freezing.

Tips for the Best Flavor 🔑

• Use freshly brewed espresso for a stronger punch.
• Strain the mixture to ensure smoothness.
• Add dark chocolate chunks for a mocha twist.

FAQs ❓

Can I use instant coffee?
Yes! Dissolve 3–4 tbsp of a high-quality instant coffee in 1 cup of hot water as a substitute.

How do I make the flavor stronger?
Brew a double-strength coffee or swap in espresso for an even bolder scoop.